Vegan Hummus Veggie Pinwheels (Printable Version)

Creamy hummus and crisp veggies rolled in tortillas — a fresh no-cook appetizer ready in 15 minutes.

# What You'll Need:

→ For the Pinwheels

01 - 4 large flour tortillas (10-inch; use whole wheat or gluten-free if desired)
02 - 1 cup hummus (store-bought or homemade)
03 - 1 cup baby spinach leaves, washed and dried
04 - 1/2 cup julienned red bell pepper
05 - 1/2 cup shredded carrot
06 - 1/2 cup cucumber, cut into thin strips
07 - 1/4 cup sliced black olives (optional)
08 - 1/4 cup chopped fresh herbs (parsley, cilantro, or dill)

# How to Make It:

01 - Lay the tortillas flat on a clean work surface.
02 - Spread a generous, even layer of hummus over each tortilla, leaving a 1/2-inch border around the edges.
03 - Arrange baby spinach leaves evenly across the hummus-covered tortillas.
04 - Distribute the julienned bell pepper, shredded carrot, cucumber strips, sliced black olives (if using), and chopped fresh herbs evenly over the spinach layer.
05 - Starting from one edge, tightly roll up each tortilla into a firm log shape.
06 - Using a sharp knife, trim the uneven ends, then slice each roll into 6 even pinwheels.
07 - Arrange the pinwheels on a serving platter. Serve immediately or cover and refrigerate until ready to serve.

# Expert Tips:

01 -
  • No cooking required, which means your kitchen stays cool and you get all the credit with none of the effort.
  • The colors alone make people think you spent hours, but your secret is just a handful of fresh vegetables and a good spreading technique.
02 -
  • If your tortillas crack when rolling, warm them in a dry skillet for ten seconds per side and they will become flexible instantly.
  • Do not assemble these more than four hours ahead or the vegetables release moisture and the tortillas get gummy.
03 -
  • Place the heaviest vegetables like carrot and pepper closest to the edge where you start rolling, so they stay tucked inside and do not fall out.
  • Refrigerate the completed rolls for ten minutes before slicing and the chilled tortilla holds its shape much better.

Go Back